Ingredients:

  • 3 lbs (1.4 kg) Beef Chuck Roast, cut into 3-4 inch pieces
  • 1 tbsp (15 ml) Olive Oil
  • 1 large Yellow Onion, chopped (approx. 1 cup)
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 2 Dried Guajillo Chiles, stemmed and seeded
  • 2 Dried Ancho Chiles, stemmed and seeded
  • 2 Chipotle Peppers in Adobo Sauce, chopped (plus 2 tbsp adobo sauce)
  • 1/2 cup (120 ml) Beef Broth
  • 1/4 cup (60 ml) Apple Cider Vinegar
  • Juice of 1 Lime
  • 1 tbsp Brown Sugar (packed)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Chopped Cilantro (optional)
  • Diced White Onion (optional)
  • Lime Wedges (optional)

Instructions:

  1. Rehydrate the dried guajillo and ancho chiles by soaking in hot water for 20-30 minutes, until softened.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove beef and set aside.
  3. Add chopped onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add the rehydrated chiles (drained), chipotle peppers in adobo, adobo sauce, beef broth, apple cider vinegar, lime juice, brown sugar, oregano, cumin, cinnamon, cloves, salt, and pepper to a blender or food processor. Blend until smooth.
  5. Place the seared beef in the slow cooker. Pour the blended sauce over the beef, ensuring it's well coated.
  6. Cover and cook on low for 6-8 hours, or until the beef is fall-apart tender.
  7. Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to soak up the juices.
  8. Serve hot, garnished with chopped cilantro, diced white onion, and lime wedges.